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barley
Barley (''Hordeum vulgare'' L.), a member of the grass family, is a major cereal grain. It was one of the first cultivated grains and is now grown widely. Barley grain is a staple in Tibetan cuisine and was eaten widely by peasants in Medieval Europe. Barley has also been used as animal fodder, as a source of fermentable material for beer and certain distilled beverages, and as a component of various health foods. It is used in soups and stews, and in barley bread of various cultures. Barley grains are commonly made into malt in a traditional and ancient method of preparation.
In a 2007 ranking of cereal crops in the world, barley was fourth both in terms of quantity produced (136 million tons) and in area of cultivation ().
==Etymology==
The Old English word for 'barley' was ''bære'', which traces back to Proto-Indo-European and is cognate to the Latin word ''farina'' "flour". The direct ancestor of modern English "barley" in Old English was the derived adjective ''bærlic,'' meaning "of barley".〔 The first citation of the form ''bærlic'' in the ''Oxford English Dictionary'' dates to around 966 CE, in the compound word ''bærlic-croft''.
The underived word ''bære'' survives in the north of Scotland as ''bere'', and refers to a specific strain of six-row barley grown there.〔(【引用サイトリンク】 title=''Dictionary of the Scots Language'': "DSL - DOST Bere, Beir" )〕 The word barn, which originally meant "barley-house", is also rooted in these words.〔
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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